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Marinaded Pork Loin With Apple Stuffing.

post #1 of 15
Thread Starter 
Getting a Pork Loin ready to smoke tomorrow. It's based on a recipe my girl uses for pork tenderloins, so figured it would be worth trying on a smoked loin icon_smile.gif. I promised her I wouldn't change it....yeah right biggrin.gif!

Marinade:
1 cup apple juice
6 tbsp olive oil
6 tbsp red wine vinegar
6 tbsp cider vinegar
2 tbsp Thyme
2 tbsp ginger
1 tbsp garlic salt
1 tbsp rosemary
1 tbsp dill weed
1 tbsp black pepper

Stuffing ingredients will be:
2 tbsp butter
1 lb cooked and drained sausage meat
2 C apples
1/2 C onion
1/2 C celery
1/2 C dried plums
1/4 C apple juice
1/2 C bread crumbs
1/4 C chopped walnuts
2 tbsp thyme
Salt and pepper to taste

Melt butter in a skillet and add the onion, apple, celery, dried plums and thyme. Cook a bit, then add the apple juice. After the excess liquid has evaporated, stir in the bread crumbs and sausage meat. Spread it out on the loin and roll it up.

Planning to smoke in the MES at 240° with some cherry. Will pull it at 150° internal.

Well..thats how its supposed to go, we'll see icon_smile.gif. I'm not sure if this is the right amount of stuffing to make, I'll just put in what fits PDT_Armataz_01_29.gif.

Here's a few starter pics.

Pork loin rolled out and pounded flat, about 5 lbs.




Into the marinade for the night.




Will post more as it goes tomorrow icon_smile.gif.
post #2 of 15
Looks like a great start Dave will be looking forward to more Qview
post #3 of 15
Looks excellent so far Dave!! Can't wait to see how it turns out for ya.cool.gif
post #4 of 15
Mighty fine looking Dave.
post #5 of 15
Looks like your off to a great start! Be sure to update us.
post #6 of 15
Great start, will have to give this one (number 1,824 on the list) at try.
post #7 of 15
Thread Starter 
Here's the rest of it icon_smile.gif.

After 12 hours in the marinade.




Fruit and veggies for the stuffing in the pan.




Stuffing mixed with the bread crumbs and sausage spread on the loin.




All rolled up and tied.




One hour on the smoker. Spayed with apple juice and brown sugar.






After two hours, sprayed again with apple juice and brown sugar.



Continued on next post icon_smile.gif.
post #8 of 15
looks good, I will deffinately have to try it out.
post #9 of 15
Thread Starter 
And here's more icon_smile.gif. This loin came out really good, one of the best tasting so far.

3 hours, finished and resting. Internal temp 150°.




Sliced.






And a side of potato salad icon_smile.gif.



post #10 of 15
That looks amazing Dave PDT_Armataz_01_37.gif
post #11 of 15
Wow, that looks great. PDT_Armataz_01_37.gif I am really needing to try a stuffed loin.
post #12 of 15
Thread Starter 
Here's the recipe for the potato salad if your interested icon_smile.gif.

We love it.

4 lbs peeled and cubed red potatoes
8 eggs
1 C Mayo
1/4 C finely diced onion
1 1/2 tbsp yellow mustard
3 tbsp sweet relish
1 tbsp celery salt
1/2 tsp basil
1/2 tsp dill weed
1/2 tsp black pepper

Drain potatoes and peel eggs, take the yolks out of the eggs, chop up the whites and toss in with the potatoes.

In a separate bowl mix together the egg yolks, mayo, mustard, relish, celery salt, basil, dill weed and pepper.

When dressing is mixed add to the potatoes along with the onion. Mix gently. You can also sprinkle a little paprika on top for appearance. Also good with some crisp bacon mixed in.

Enjoy icon_smile.gif.
post #13 of 15
wow now thats some kick *** looken loin will try it for sure but i'm partial to mac salad thanks for the qview dave
post #14 of 15
Thread Starter 
Terry..here's my little secret..it's interchangeable..lol.

Swap out the potatoes with a lb of macaroni, or your favorite pasta, walla its a great mac salad icon_smile.gif.
post #15 of 15
wow i like secrets thanks dave
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